PRIZES (PER CATEGORY)
1st Place $75 2nd Place $60 3rd Place $50
OVERALL WINNER FOR CHICKEN & BEEF $50
Rules & Regulations:
1) THE TWO (2) CATEGORIES WILL BE JUDGED IN THE FOLLOWING ORDER: CHICKEN (ANY CUT) 5:00 P.M. BEEF STEAK (MUST BE RIBEYE CUT) 5:30 P.M. THEY WILL BE JUDGED ON PRESENTATION, TASTE & TEXTURE & TENDERNESS.
2) MEAT INSPECTION WILL BE HELD FROM 2:00 PM - 3:00 PM THE DAY OF THE CONTEST. ONCE INSPECTED THE MEAT CAN NOT LEAVE THE CONTEST SITE. ALL COMPETITION MEAT SHALL START OUT RAW. NO PRESEASONED MEAT IS ALLOWED. CONTESTANT MUST PROVIDE THE CHICKEN & STEAK.
3) TEAMS OR INDIVIDUAL CONTESTANTS ARE WELCOME.
4) FIRE SHALL BE OF WOOD, WOOD PELLETS OR CHARCOAL. PARBOILING AND/OR DEEP FRYING COMPETITION MEAT IS NOT ALLOWED.
5) CONTESTANT SHALL PROVIDE ALL NEEDED EQUIPMENT AND SUPPLIES.
6) SAUCE IS OPTIONAL. IF USED, IT SHALL BE APPLIED DIRECTLY TO THE MEAT AND NOT POOLED OR PUDDLED IN THE CONTAINER. NO SIDE SAUCE CONTAINERS WILL BE PERMITTED IN THE TURN-IN CONTAINER.
7) ENTRIES WILL BE SUBMITTED IN AN APPROVED CONTAINER (PROVIDED BY THE DEKALB COUNTY FAIR BOARD). THE NUMBER MUST BE ON TOP OF THE CONTAINER AT TURN-IN. THE CONTAINER SHALL NOT BE MARKED IN ANYWAY SO AS TO MAKE THE CONTAINER UNIQUE OR IDENTIFIABLE. NO FOREIGN MATERIALS IN THE CONTAINER.
8) EACH CONTESTANT MUST SUBMIT AT LEAST THREE (3) SEPARATED PORTIONS OF MEAT IN A CONTAINER. CHICKEN AND BEEF RIBEYE STEAK, MAY BE SUBMITTED CHOPPED, PULLED, SLICED, OR DICED AS THE COOK SEES FIT, AS LONG AS THERE IS ENOUGH FOR THREE (3) JUDGES
9) IT IS THE RESPONSIBILITY OF THE CONTESTANT TO SEE THAT THE TEAM’S ASSIGNED COOKING SPACE IS CLEAN AND ORDERLY FOLLOWING THE CONTEST.
10) AWARDS WILL BE PRESENTED TO THE TOP THREE (3) IN EACH CATEGORY (BEEF RIBEYE STEAK & CHICKEN).
